Oriental Soup with Mushrooms, Bok Choy, and Shrimp

This was very bland. As someone else said, it required “doctoring up” to save it. My husband hated it. I added gochuchang flakes and a pinch of brown sugar which made it better, but still not great. Would not make again.

I loved this recipe. I did not add the lime as didn’t have any, but I did add Chinese 5 spice powder. Used Veg broth and it turned out soooo good

Good recipe! I used vegetable stock instead of chicken stock. And I added hot pepper flakes along with a squeeze of lime to my bowl.

Why is this recipe called "Oriental soup"? "Oriental" is an old-fashioned term that has now come to be seen as racist except when referring to very select items (for example Oriental rugs). Asian grocery stores also commonly call themselves "Oriental" because of a historic familiarity with the term, and this is perfectly acceptable since they are self-identifying themselves as such. However, used in other cases, it comes across as tone-deaf. I would suggest changing the word "Oriental" to "Asian" -- or, even better, specifying the actual culture that has inspired this soup (most likely Chinese), since "Asian" can mean anything from Indian to Thai to Tibetan cuisine. 

I add additional soy sauce, and (most importantly) squeeze a lot of lime juice just before serving.  The recipe specifies using juice from 3 limes, but different limes produce different amounts of juice.  I would add the lime juice (fresh, not from a bottle) with a heavy hand.

I also up the amounts of cilantro and scallions.  With cilantro and lime juice, you really can't go wrong.

I followed the recipe, with the exception of substituting regular sesame oil for dark. It came out nice, good flavors, but a little weak, so I added a pinch of salt to my bowl and a tad more of the soy sauce. Delicious and a quick make if you get prepeeled shrimp. 

First I never follow directions. So I added the lemon juice before boiling and I added two lemons and that was enough juice I also added low-sodium soy sauce to the sautéed mushrooms about a tablespoon and I use Portabella because I was unable to get what was called for in the recipe. I didn't have sesame seed oil so I use avocado sunflower instead this was a yummy soup the way I made it and still kept most of healthiness I will definitely be adding this to our meal list!

Overall a very good soup. Based on the reviews, I decided to reduce the water to 2 cups and increase the chicken broth to 4 cups. I also added about 1 tbsp of soy sauce, as it was a tad bland as written. After all the veggies were added, it is a pretty hardy soup. I don't know if my alterations make it a bit less healthy, but I will be making this regularly.

it's ok...i had to doctor it up a bit

Great recipe. I substituted chicken for beef. This allowed me to cook it in 1 hour. For garlic and ginger, I bought a jar already mixed. I added sliced white mushroom at about 30 minutes cook point and 4 packs ramen noodles, 3 minutes before serving. I wanted Udon noodles but couldn't get it at my local store. For the Ramen noodles, just add the noodles. Discard the flavoring packets. For chilli-Garlic mix, I kept to recipe but after serving kids portions, I added x3 portions more. When kids wanted more later, they go the adult version and still loved it. Maybe their palette is getting down the spice road as they love Indian food. I chopped to Bok Choy into big slices to help fit in the serving bowls prior to cooking.

Needs more spices, lacks sufficient flavor. What would you add to make it more flavorful? I thought of garlic and pepper but am not much of a cook so wasn't sure how to make it more tasty. Should have read other reviews first and perhaps not watered it down as much as recipe stated.

Awesome soup. I used sliced fresh white mushrooms and some gourmet sesame oil. It is surprisingly filling. Next time I'll add some red pepper flakes for some kick. It would be easy to substitute other veggies depending what is on hand but the baby bok choy was great!

I stumbled across this recipe while looking for a way to cook a bunch of baby bok choy that I have. YuMMmmMm!! I had to zip down to the store for some fresh shrimp, the mushrooms, and the dark sesame oil. But everything else I had on hand. I love cilantro on almost everything, so it was awesome seeing it in this recipe. What a keeper this recipe is. Thank you! ~~ :0)

I was given some bok choy and had no idea what to do with it. I saw this recipe and figured I would try it. WHAT FLAVOR!! It was delicious. I borrowed the idea of adding a starch to make it heartier. I served it over brown rice. I had bread and an apple crisp for dessert. Will make again.

This was really healthy and yummy. I added a serving of capellini pasta to the bottom of my bowls before topping it with the soup. I served this with a side of japanese cucumber salad (http://www.foodnetwork.com/recipes/eating-well/japanese-cucumber-salad-recipe/index.html) and everyone loved it!

I absolutely LOVE this recipe! I think the lime is just simply amazing. I substituted the shrimp for chicken (certain family members aren't so into fishy foods), and it turned out great. One person complained that there was too much lime, but I think it was perfect. Then again, I'm a lime & lemon addict.